Rhubarb is out at the farmer's markets this time of year, and I love it. My mother often made a rhubarb sauce to have on hand as a treat, usually with vanilla ice cream. Today it would be given the fancier term compote, which is a thick sauce of fruit in a sugar syrup. Compote is extremely easy to make and can be used in a number of ways. This rhubarb and thyme compote is delicious spooned over ice cream, on toast, over pound cake, or on pancakes. It is also delicious on its own as a snack, although you may want to double the recipe so that you will have more of it. My favorite way to eat it these days is swirled into plain yogurt.
Because rhubarb is tart, it is often paired with strawberries, which add a balancing sweetness. It is delicious that way, but this time, I wanted to try something a bit different, so I added the thyme. Although thyme is usually served in savory dishes, it is a nice complement to tart flavors like lemon, and I thought it would go well with rhubarb too. It adds an earthiness and depth of flavor that elevates this compote from sweet treat to a more sophisticated flavor. The thyme flavor is subtle because I still wanted the rhubarb to be the star of the show.
Chloe tried the compote right out of the pan and gave it a thumbs up. Just wait until she tries it over vanilla ice cream!
Rhubarb-Thyme Compote
15 minutes preparation time
25 minutes cooking time, plus chilling time
5 stalks rhubarb, trimmed and sliced crosswise (about 3 cups)
1/2 cup sugar
1/4 teaspoon lemon zest
1/2 teaspoon fresh thyme, minced
In a medium bowl, toss the rhubarb with the sugar and let it sit for about 10 minutes. This will pull some of the liquid out of the rhubarb so you will need less water when you cook it.
In a small saucepan, mix the rhubarb with the lemon zest and thyme. Add a few tablespoons of water to make sure that the bottom of the pot is entirely coated with water. Bring the mixture to a boil, reduce the heat, cover, and let simmer until the rhubarb is very soft, about 20 minutes. Check the pan every few minutes to make sure that there is enough liquid to maintain a simmer. If needed, add more a bit more water.
When it is done, scoop it into a jar and let it cool in the refrigerator until you are ready to use it.
Hi Margy - How long do you think this sauce will stay good in the fridge?
Posted by: Anita | May 22, 2009 at 09:10 AM
Hi, Anita,
I would say easily a week or two, maybe even longer since it's cooked.
Take care,
Margy
Posted by: Margy | May 23, 2009 at 11:22 AM